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Curried Eggs, Quinoa + Kale

This is a yummy high protein breakfast that is both gluten + dairy free and serves as a tasty way to get greens early in the morning!


- 2 Organic, Free-Range Eggs

- 1/4 cup Quinoa

- 1/2 bunch Organic Kale (chopped)

- 1 Clove Organic Garlic (diced)

- 1 Tbsp Extra-Virgin Olive Oil

- 1 Tbsp Curry Powder

- Sea Salt to taste

Cooking Instructions:

Cook quinoa (1/4 quinoa:1/2 cup water, bring to a boil and let simmer ~ 15-20 mins).

Once quinoa has been cooking ~ 10 mins, heat 1 Tbsp olive oil in a pan on low to medium heat and add garlic. After simmer for ~ 30 sec, add chopped kale and saute lightly for ~ 1 min (or until bright green).

Remove kale from pan, add a little more olive oil and add 1 Tbsp curry powder. Add eggs and scramble as desired.

Place quinoa on a plate and layer on curried eggs and kale.

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